This blog is starting to come together now but there is still so much to learn. If you are starting a new blog or thinking about doing so, my advice would be not to stress the little things and just do it. It’s amazing to see things just happening and falling into place. It’s also a great feeling when you figure something out all by yourself even if it’s as small as just changing your avatar. But the internet is a great resource, when using it right of course. I saw a funny dialog box the other day trying to log into a new account and it made me laugh so much I stopped breathing for a few seconds. I thought to myself this is exactly what’s happening with my blog at the moment. It read like this…
Your account is so new, we are still playing with the bubble wrap!
I could just picture these little IT nerds receiving a package, with enclosed my new account all wrapped in bubble wrap, and them getting all wired about it. I can actually imagine them looking like those little Minions from ‘Despicable Me’. Hilarious!
To celebrate women’s day, 9 August 2013, I invited a few of my good friends for a sunny afternoon braai. I must say we have had a pretty mild winter. The weather has been great and this is why I love living in South Africa. So I thought something chocolaty, rich and flavorful would be appropriate. I decided to make a Boozy Chocolate Mousse Tart. It was a great idea cause it turned out to be a BIG hit. It’s the best compliment when your friends go for seconds and even more so when you know they don’t really have a sweet tooth.
This Tart is naughty but unbelievably moreish and serving it with fresh fruit is a great way to finish off a delicious Chocolate Mousse Tart. The base has a chocolate brownie texture that goes really well with the rich Chocolate Mousse. Layered between the base and the Mousse, I’ve added a spread of blueberry dark chocolate ganache. Yummm!!!
So like they say:
The proof is in the pudding.
Here goes my recipe for a Boozy Chocolate Mousse Tart.
- 175 g flour
- 50 g cocoa powder
- 50 g icing sugar
- 140 g unsalted butter
- 3 large egg yolks
- 180 g Cadbury Bournville dark chocolate (70% good quality dark chocolate chopped)
- 125 g butter
- 3 tablespoons van der hum liqueur (or brandy)
- 1 large egg, plus 2 yolks
- 2 tablespoons corn syrup
- 175 ml wipping cream
- 2 tablespoons cocoa, sifted
- 100 g Lindt Excellence Blueberry Intense (or try your own flavor of good quality dark chocolate)
- 70 ml Cream
- Sift flour, cocoa and icing sugar together into a bowl of an electric mixer fitted with a paddle attachment. Add the room temperature butter until crumb-like. Do not over mix.
- Add egg yolks and 2 tablespoons cold water and mix to bring together into a ball of dough.
- Wrap in clingfilm and chill for 50 min.
- Roll out on a surface dusted in a mix of flour and cocoa powder to about 30cm diameter. Line a 23cm, loose-bottom tart tin with the pastry, prick the base and trim off excess pastry.
- Chill for 10 mins. Preheat the oven to 190 °C (374 °F)
- Bake pastry blind for 15-20 mins until pastry is set, then for a further 15 min, uncovered.
- Take pastry out and leave to cool.
- Melt the chocolate, butter and liqueur in a bowl set over a pan of barely simmering water.
- Stir and leave to cool for 30 mins.
- Whisk egg and yolks for 3-4 mins until it leaves a trail that remains visible for a few secs.
- Add corn syrup to the egg and mix well.
- Whip cream with your electric mixer, to soft peaks (do not over mix).
- Add the cocoa and whisk again to combine.
- Fold into chocolate mix with the egg mix, until smooth. Put aside.
- Melt the chocolate in a bowl set over a pan of barely simmering water.
- As it slowly heats through stir in the cream until creamy, shiny ganache form.
- Take off the pan and immediately spread over your baked pastry.
- Let cool slightly. Add the Mousse and fill the rest of the pastry.
- Chill for 2 hours and take your Boozy Chocolate Mousse Tart out the fridge 30 mins before serving.